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Holiday Nut Balls

Holiday Nut Balls

A simple and delicious vegan option for the holidays.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Foodbodybliss


Nut Balls:

  • 2 tbsp ground flaxseed
  • 6 tbsp hot water
  • 1 cup walnut halves, finely chopped
  • 1 cup whole cashews, finely chopped
  • 1/2 small yellow onion, finely diced
  • 1/2 cup bread crumbs *See note below
  • 1 clove garlic
  • 1 tsp dijon mustard
  • 1/8 tsp ground white pepper
  • 1 1/2 tsp fresh thyme, chopped
  • 1/4 tsp salt
  • 1/4 tsp dried marjoram

Sweet and Tangy Sauce:

  • 6 oz can tomato paste
  • 1 cup vegetable stock
  • 1/2 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 3 tbsp pure maple syrup
  • 1/4 tsp ground white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt


For Nut Balls:

  1. Stir flaxseed and water together in a small bowl, and set aside.

  2. In a large bowl, combine all remaining ingredients.

  3. Add the flax egg, now thickened, to the main bowl and mix everything together until combined.

  4. Heat oven to 350F.

  5. Using a cookie scoop (or a tablespoon), form mixture into balls. They should be slightly smaller than golf ball size. I found I needed to squeeze them in my hand a few times before the held their shape.

  6. Place balls onto a parchment-lined baking sheet and bake for 20 minutes, turning them over halfway.

For Sauce:

  1. Add all ingredients to a saucepan, and whisk them together until you have a smooth sauce.

  2. Turn heat to medium and bring to a low boil.

  3. Reduce heat to low, and simmer for 8-10 minutes.

  4. Serve the balls first, then pour sauce over the top. Enjoy!

Recipe Notes

Note: You could serve these on a platter with the sauce poured over top for a nicer presentation. Just be cautious in transferring them to plates, as they tend to fall apart fairly easily.

*These could easily be made gluten-free by using GF breadcrumbs and GF Worcestershire sauce.